Ingredients:

  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 1 cup ditalini pasta
  • 4 cups water or vegetable broth
  • Salt and pepper to taste
  • Optional: Grated Parmesan cheese and fresh parsley for garnish

Instructions:

  1. Heat Olive Oil: In a large pot, heat the olive oil over medium heat.
  2. Sauté Garlic: Add the minced garlic and sauté until fragrant, about 1-2 minutes.
  3. Add Tomatoes: Pour in the crushed tomatoes and cook for about 5 minutes, stirring occasionally.
  4. Add Beans and Water/Broth: Add the cannellini beans and water or vegetable broth. Bring to a simmer.
  5. Cook Pasta: Add the ditalini pasta and cook until al dente, following the package instructions (usually 8-10 minutes).
  6. Season: Season with salt and pepper to taste.
  7. Serve: Ladle into bowls and optionally garnish with grated Parmesan cheese and fresh parsley.

Nutritional Facts (Per Serving, makes 4 servings)

  • Calories: 340
  • Total Fat: 10g
    • Saturated Fat: 1.5g
    • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 720mg
  • Total Carbohydrates: 54g
    • Dietary Fiber: 10g
    • Sugars: 7g
  • Protein: 11g
  • Vitamin D: 0% DV
  • Calcium: 10% DV
  • Iron: 25% DV
  • Potassium: 20% DV